dry veg manchurian, how to prepare veg manchurian dry recipe

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veg manchurian dry recipe

spicy, sweet and tangy dry veg manchurian recipe.

4.58 from 35 votes
total time:
60minutes

veg manchurian dry recipe with step by step photos – a tasty indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

veg manchurian dry is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens.

this dry veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice.

the only time taking part in making dry vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day.

serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or chow mein.

if you are looking for more indo chinese recipes then do check:

veg manchurian dry recipe
4.58 from 35 votes
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dry veg manchurian recipe

spicy, sweet and tangy dry veg manchurian recipe.
course starters
cuisine indo chinese
prep time 50 minutes
cook time 10 minutes
total time 1 hour
servings 2
author dassana

ingredients (1 cup = 250 ml)

for fried veg manchurian balls

  • ½ cup grated or finely chopped cabbage (green or red cabbage - patta gobhi)
  • ½ cup grated carrot (gajar)
  • ¼ cup finely chopped capsicum (green bell pepper or shimla mirch)
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped spring onions (scallions) or onions
  • 2 tablespoon corn starch (also called as corn flour in india)
  • 2 tablespoon all purpose flour (maida)
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon salt or add as required
  • oil for shallow frying or deep frying

for veg manchurian sauce

  • ½ tablespoon finely chopped garlic (lahsun)
  • ½ tablespoon finely chopped ginger (adrak)
  • 1 or 2 green chilies (hari mirch) - finely chopped
  • ¼ cup chopped spring onions (scallions) or onions
  • ½ tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chili sauce
  • ¼ teaspoon corn starch optional
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon rice vinegar or regular vinegar or apple cider vinegar
  • ½ to 1 tablespoon chopped spring onions greens for garnish
  • ½ tablespoon sesame oil (til ka tel)
  • salt as required

how to make dry veg manchurian recipe

making veg manchurian balls

  1. take the finely chopped or grated veggies in a bowl.
  2. add all the dry ingredients.
  3. gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
  4. take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.

frying veg manchurian balls

  1. heat oil for deep frying in a kadai or pan. 

  2. add a small piece of ball to the hot oil. 

  3. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.

  4. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside.

  5. less hot oil will make the manchurian balls absorb too much of oil.

  6. with a slotted spoon turn over the balls when cooked from one side. fry the veg manchurian balls till crisp and golden.

  7. remove them with a slotted spoon and drain as much as oil as possible.
  8. place the fried veg manchurian balls on kitchen paper towels. fry the veg manchurian balls this way in batches and keep aside.

making dry veg manchurian

  1. once the balls are fried, then its time to make the sauce. in another pan, heat about 1/2 tbsp of the same oil in which we fried the balls or 1/2 tbsp of sesame oil.
  2. add 1/2 tbsp finely chopped garlic, 1/2 tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
  3. stir and saute for a minute on a low flame.
  4. add 1/4 cup chopped spring onions or onions.
  5. stir and saute till the onions soften.
  6. now add the sauces - 1/2 tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.
  7. keep the flame on the lower side and sprinkle 1/4 tsp corn starch. adding corn starch is optional. stir very well.
  8. quickly add salt and black pepper as required. stir again. 

  9. after adding corn starch the sauce will begin to thicken, so one has to be quick.

  10. then add the fried veg manchurian balls. stir so that the sauce coats the veg balls evenly.

  11. switch off the flame and add 1/2 tsp rice vinegar or regular white vinegar.
  12. toss and stir again. serve dry veg manchurian hot as a starter snack garnished with some spring onion greens.

recipe notes

i have not added sugar in the sauce as the tomato sauce and red chili sauce already has sugar. if you want you can add a bit of sugar.

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how to make dry veg manchurian

for ease of understanding, i have divided this post in 3 main parts.

  • step 1 – preparing the veg manchurian balls
  • step 2 – frying veg manchurian balls
  • step 3 – making veg manchurian dry

lets start with step 1 – preparing the veg manchurian balls

1. take the finely chopped or grated veggies in a bowl. here i added ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum/green bell pepper, ¼ cup finely chopped french beans, ¼ cup finely chopped spring onions.

veggies for dry veg manchurian recipe

2. add the dry ingredients – 2 tbsp corn starch, 2 tbsp all purpose flour, ½ tsp black pepper and ½ tsp salt or add as required.

ingredients for dry veg manchurian recipe

3. gather the whole mixture and kind of mix and knead so that the veggies leave water and you get a dough like mixture.

making dough for dry veg manchurian recipe

4. take a small portion of the mixture in your hands.

mixture for veg manchurian balls

5. press and roll it in your palm.

making veg manchurian balls

6. and make a round veggie ball.

making veg manchurian balls

7. make all veggie balls this way and keep aside.

veg manchurian balls

step 2 – frying veg manchurian balls

8. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls.

frying veg manchurian balls

9. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

frying veg manchurian balls

10. when cooked from one side, turn the balls with a slotted spoon.

frying veg manchurian balls

11. fry the balls till crisp and golden.

frying vegetable manchurian balls

12. remove them with a slotted or perforated spoon and drain as much as oil as possible.

fried vegetable manchurian balls

13. place the fried veg manchurian balls on kitchen paper towels. for a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

fried vegetable manchurian balls

14.  fry the veg balls this way in batches and keep aside.

frying veg manchurian balls

making veg manchurian dry

15. once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or sesame oil. add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

making veg manchurian recipe

16. stir and saute for a minute on a low flame.

making dry veg manchurian recipe

17. add ¼ cup chopped spring onions or onions.

onions for veg manchurian recipe

18. stir and saute till the onions soften.

sauting onions for veg manchurian recipe

19. now add the sauces – ½ tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili sauce or green chili sauce.

sauces for veg manchurian dry

20. stir very well.

stir veg manchurian dry sauce

21. keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional.

making veg manchurian dry recipe

22. stir very well.

stir veg manchurian dry sauce

23. quickly ¼ tsp black pepper and salt as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick. keep a check on the salt as the soy sauce, tomato ketchup and chili sauce already has salt. so add less salt.

salt for veg manchurian dry recipe

24. then add the fried veg balls.

adding veg manchurian balls

25. stir so that the sauce coats the veg balls evenly.

stir dry veg manchurian recipe

26. switch off the flame and add ½ tsp rice vinegar or regular white vinegar.

vinegar for dry vegetable manchurian recipe

27. toss and stir again. serve dry veg manchurian hot as a starter snack garnished with some spring onion greens.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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142 comments/reviews

  1. Hi Dasanna, thanks for the recipe.
    I tried veg Manchuria couple of times, but it turns out hard Everytime.
    Can you please tell me where am I going wrong ??
    TIA

    • welcome. try adding a bit of water in the vegetable mixture. the manchurian will be soft. you can add about 1 to 2 teaspoons of water.

      • Hi thanks for the reply. Ya the mixture doesn’t seem hard. It looks bit soggy because of the maida.
        Will frying it will also cause any difference. I personally feel that I fry it for a long time.
        They look good but inside they are bit hard, making it little difficult to eat.
        Like the restaurant one’s melt in mouth this is not that type.
        I hope I am not confusing you ☺️

        • welcome divya. yes frying for a long time will make them dense. you can make a pakora like batter and fry like pakoras. just that you won’t get the round shape of manchurian balls. this method will work for a dry veg manchurian and not a gravy manchurian as the manchurian pakora will absorb a lot of the gravy.

  2. THANK YOU FOR THE RECIPE – WHAT BRAND OF CHILI SAUCE DO YOU USE

    • Welcome ARPITA. I am using “thai heritage chilli sauce”

      • Thank you…I cannot seem to find this particular brand. Please help 🙂

        • arpita, its there on amazon.in website. so you can buy from there. i had purchased from a local super store.

  3. Can I add vinegar to the sauce before adding in the balls? Would it make any difference? Also, would using green cabbage instead of red make any significant change? Btw, it seems like a good recipe, I am going to try it today.

    • you can add vinegar to the sauce before adding the balls. there will be a slight change in the taste. you can also use green cabbage. no change in taste if using green cabbage.

  4. Hi madam plz tell what can be used in place of cabbage?

    • shweta, skip adding cabbage

  5. Hi dassana,

    I would like to know can we use iron vok for making sauce.because I like that smoky flavour like we smell in Chinese stall. Does vessal helps in giving that smoky flavour.

    • Mitra, yes you can use iron wok. but the smoky flavor comes due to high heat. this needs very high heat and continuous stirring, which is not possible to achieve easily at home.

  6. Hi,
    I made this recipe today..but my veggies were too soggy so kept adding cornflour n maida..
    Fried it nice n crispy but the inside was floury.
    Do I need to fry them again?
    Can I cook them in an otg?
    Help !!

    • okay. you can fry them again. you can also bake them in an OTG for some time. looks like too much of flour in the mixture and thats why the flour texture.

  7. Can u plz tell me if v cqn add lemon juice instead of vinegar…

    • megha, you can add a bit of lemon juice. 1/4th to 1/2 tsp should be fine.

  8. Hi dassana,
    I tried the recipe yesterday for hubby . It was delicious. 🙂 but while preparing manchurian balls, the grated veges oozed out too much water, i had to squeeze the water with my palms while making the balls . Also after frying it didnt come out crispy and when finally i added it into the sauce the manchurians became soggy. Please guide me what went wrong n how can i prepare it better next time.

    • sakina, looks like the veggies had a lot of water content. for this, you can sprinkle some salt on the chopped veggies and keep aside for 15 minutes. then squeeze out all the water. this water can be used for the manchurian sauce or you can add this instead of water to any gravy dish. add the flours and other ingredients. mix very well. shape them and then deep fry. also do make sure that the oil is hot enough, so that the veg balls become crisp. if the oil is not hot, the veg balls will not become crisp and become soggy and soft.

  9. The recipy is perfect…loved it…thank u so much…

    • welcome radhika

  10. Hi i want to try this recipe tonight so can u tell me instead of corn flour if i use maida

    • Chaitali, yes you can use maida.

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